Canada-wide shipping for a flat rate of $15. Free shipping on orders over $75.
Canada-wide shipping for a flat rate of $15. Free shipping on orders over $75.
VICTORIA’S LOCAL
SPECIALTY COFFEE
ROASTERY
Our Story
George, founder of TEN CAFE ROASTING STUDIO, has spent over 20 years in the coffee industry, turning a lifelong passion for discovering and sharing exceptional coffees into a dream of his own. In 2023, that dream became TEN CAFE, guided by one simple idea: Let Every Coffee Bloom Naturally. Through carefully selected small-lot specialty coffees and thoughtful micro-roasting, George brings out the unique character of each coffee while honouring its origin and the people behind it. He believes coffee is more than a beverage; it's an opportunity to slow down, connect, and appreciate the hard work of producers around the world. As a proud father of two young boys, George balances family, a full-time career, and his passion for roasting, opening the studio just a few days each month. For him, it's never been about growing bigger or faster, but about sharing something he genuinely loves with the community, one roast at a time.
Featured Products
Ethiopia Faficho Bombe Red Honey
In the cup, dried berries lead with concentrated, jammy fruit sweetness, followed by a gentle cocoa note. Soft fruit acidity keeps the coffee bright and expressive, while the body becomes smoother and more rounded as it cools.
Earlier this year, while cupping coffees from Ethiopia’s 2026 harvest, we fell in love with quite a few lots. Faficho Bombe was one that really stood out to us, and we were lucky enough to secure the last few bags available.
This coffee comes from Bombe, Bensa, in Ethiopia’s Sidama region, where smallholder producers grow coffee at around 1,800 metres above sea level. The cool conditions around Bombe Mountain allow the cherries to ripen slowly, helping develop the rich and expressive fruit character this area is known for.
The Red Honey process brings another layer of sweetness and texture to the coffee. Some of the fruit mucilage is left around the seed during drying, helping create deeper sweetness and a fuller, more rounded body while still allowing the vibrant fruit character of the coffee to shine through.
The Red Honey Process
Red Honey refers to the colour of the parchment as the remaining mucilage dries. After harvest, ripe cherries are first sorted by density and then carefully sorted again by hand. The cherries are pulped while keeping some of the mucilage around the coffee seed, followed by a short fermentation.
The coffee is then moved to shaded drying beds, where good airflow allows it to dry slowly and evenly. This shaded approach adds around four to five days to the drying time, giving the producers greater control over moisture and helping create a consistent final coffee.
About the Origin
Bombe, Bensa, Sidama, Ethiopia
Bensa is part of Sidama, one of Ethiopia’s well-known coffee-producing regions. Its combination of elevation, fertile soils, and seasonal rainfall provides favourable conditions for coffee cultivation.
Coffee here is largely produced by smallholder farmers who hand-pick ripe cherries and deliver them to local washing stations. From there, the coffee goes through careful sorting, processing, and drying before being dry-hulled and transported to Addis Ababa for final milling and export.
Granja Paraíso 92 / Wilton Benitez / Orange Bourbon / Washed Anaerobic with Thermal Shock
At Granja Paraíso 92, coffee and science come together with one purpose: to reveal the full potential of every harvest. This lot features the rare Orange Bourbon, a natural mutation of Bourbon known for its vibrant orange-yellow cherries. Grown at over 1,950 metres above sea level, the cool mountain climate allows the cherries to ripen slowly, building exceptional sweetness and flavour complexity before processing begins.
This coffee showcases Wilton Benitez’s innovative approach to fermentation. Through carefully controlled anaerobic fermentation and his signature Thermal Shock process, he creates a cup that is vibrant, elegant, and remarkably clean.
The cup opens with refreshing notes of eucalyptus and mint, followed by the delicate sweetness of ginger blossom and dried persimmon. As the coffee cools, the sweetness becomes more pronounced, revealing exceptional clarity, refined balance, and a long, elegant finish that continues to evolve with every sip.
Every step of the process is intentional. The cherries are carefully sorted before undergoing controlled anaerobic fermentation with selected microorganisms. After depulping, the coffee enters a second fermentation before receiving Granja Paraíso 92’s signature Thermal Shock treatment, where the beans are briefly exposed to hot and cold water. Combined with carefully controlled drying, these techniques produce a coffee with remarkable consistency, clarity, and a beautifully expressive flavour profile.
The result is a coffee that reflects Wilton’s philosophy: thoughtful innovation should never overshadow the coffee itself, but instead reveal its natural beauty with greater clarity and precision.
About the Farm & Producer
Granja Paraíso 92 / Wilton Benitez
High in the mountains of Piendamó, Cauca, Wilton Benitez has become one of Colombia’s leading innovators in specialty coffee. Originally trained as a chemical engineer, he combines scientific expertise with more than 26 years of coffee-growing experience to continually push the boundaries of coffee processing.
Granja Paraíso 92 is more than a coffee farm. It is a place where research, technology, and craftsmanship come together. With an on-site microbiology laboratory, quality laboratory, and processing facility, Wilton and his team carefully monitor every stage of fermentation, drying, and quality control. Many of the farm’s processing systems were designed by Wilton himself, allowing every lot to be produced with extraordinary precision and consistency.
Today, Granja Paraíso 92 is recognised around the world for producing some of Colombia’s most innovative coffees, demonstrating how careful farming, scientific understanding, and respect for the coffee can come together to create truly memorable cups.
El Placer / Sebastián Ramírez / Co-Fermented with Thermal Shock
At El Placer Farms, coffee is the result of curiosity, precision, and a passion for innovation. This Thermal Shock Co-Fermented Honey Caturra showcases Sebastián Ramírez’s approach to fermentation, creating a coffee that is vibrant, expressive, and beautifully balanced.
The cup opens with bright notes of blackberry and raspberry, followed by a smooth chocolate that adds richness and depth. As the coffee cools, delicate notes of hibiscus tea emerge, bringing a gentle floral brightness that complements the juicy acidity and silky mouthfeel.
The journey begins with carefully selected cherries, with 95% picked fully ripe and 5% semi-ripe. They undergo 120 hours of anaerobic fermentation at 18°C with controlled CO₂ injection, followed by a second 120-hour fermentation in water infused with cranberries, green grapes, plums, blackberries, and raspberries. A carefully controlled thermal shocktreatment at approximately 40°C helps create a vibrant, integrated fruit profile while preserving clarity and balance.
The coffee is then slowly dried for about 25 days before resting in GrainPro bags for 15 days to stabilize prior to milling and hand sorting. Every step is designed to preserve sweetness, consistency, and the expressive character that defines El Placer.
About the Farm & Producer
El Placer Farms / Sebastián Ramírez
Nestled in the mountains of Quindío, Colombia, Sebastián Ramírez carries forward four generations of family coffee tradition. At El Placer Farms and the Hacienda Córcega processing centre, he combines meticulous farming with innovative processing methods, including Carbonic Maceration, Natural, Honey, Anaerobic, and Co-Fermented techniques.
Working with exceptional varieties such as Geisha, Pink Bourbon, Bourbon Cidra, SL28, Wush Wush, Laurina, and Caturra, Sebastián produces coffees that highlight the unique character of each lot. His commitment to quality, sustainability, and continuous innovation has made El Placer one of Colombia’s most respected producers of experimental specialty coffee.
